Onions , garlic , shallot and leeks everywhere . Whether you ’ve harvest an abundance of these alliums , harvest a windfall from a acquaintance or you just could n’t control yourself at the Fannie Merritt Farmer ’ market , there ’s a way to stack away or preserve these delightful crop until the arrant opportunity to use them in the kitchen arises — and to make them last until next yr ’s harvest time .
1 . Root CellarA coolheaded ( 40 to 50 degrees F ) , dour and slightly humid root cellar is the way to go for long - term storage of fresh onion , leek , ail and shallot . For onion and garlic , braid the stem or group them in mesh purse to attend from the ceiling . Store Allium porrum upright in a bucket , layered with damp sand or filth , or in area of the country where there ’s little hazard of a mystifying halt , allow them to stay in a heavily mulched garden until ready to habituate . Keep any alliums away from the potato bin , as they give off a gas that causes the spud to bourgeon and soften , and place a fan nearby for good air circulation .
Keep in psyche that some allium varieties salt away longer than others . spicy onion store four to six months , while sweet onion stack away two to three months . Shallots and garlic keep six to eight calendar month , and leeks keep for three to four months .
2 . KitchenGarlic , shallots and live onions will keep in the kitchen for two to three month in a basket or opened bowl in a coolheaded localisation ; sweet onions will keep for one to two month . check that they receive well air circulation to prevent rot . memory scallion and leek in the crisper draftsman of the refrigerator in plastic bags for 10 to 14 day . Do n’t store any Allium in the same container as potatoes .
3 . FreezerOnions , shallot and garlic can easily be peel off , chopped and stored in a nothing - top freezer bag for longsighted - terminus storage and leisurely access for cooking . They will keep indefinitely in a freezer kept at 0 degrees F , but are well used within eight to 12 month . Scallions and leeks should not be freeze , as the grain is compromised substantially . Only practice frozen alliums in a manipulate mantrap , such as soup , sauces and casseroles , as texture will be impress .
4 . CanningRelishes , pickle and hole are keen fashion to put up alliums in the summer and add twinkle to a panini or a martini . Be certain to use essay recipes and canning instructions provided by a reputable institution , such asNational Center for Home Food Preservation . put in your base - canned product in a cool , dry position , and they ’ll rest tasty for up to a year .
5 . DehydratingOne of the easiest ways to store onions , shallots , garlic , scallion and even scallions is to dry out them . Their size is dramatically concentrate , and tightly sealed in airtight jars , they last for more than a twelvemonth . Vacuum - sealing the jars will allow them to last even longer , up to two or three years .
6 . Water GlassScallions do not store well , so if it ’s the fresh greens you ’re after , keep them fresh in a weewee glass on your windowsill . Trim the tops , leave about 4 inches of the etymon ends . employ the greens in salad or as a garnish for soup , and place the root ends in a methamphetamine with water about 1 inch deep . exchange the piddle every few days . Cut the greens as needed , and watch new ones acquire . They should produce well for three or four month , just enough to get you through the winter .
7 . Batch CookingWith an teemingness of refreshful alliums , you may always make formula using high ration of alliums to eat up immediately or freeze for afterwards . My favorite allium recipes include onion soup , onion rings , Allium cepa gratin , caramelize onions , dips , roasted onion drizzle with butter and a generous sprinkling of herbs , scallion pesto , leek soup , caramelized whole shallots , and 40 - clove garlic chicken . Find my formula for onion rings below :
Recipe : The Best Ever Onion RingsTreat yourself to a snack that will use up an Allium cepa or three , as well as that sourdough fledgeling you almost forgot in the back of your refrigerator .
Ingredients
PreparationHeat oil colour in wok or large , sullen saucepan to 375 degrees F. In large pipe bowl , toss onion rings , flour and veteran salt . In intermediate bowl , whisk sourdough starter and carbonated water water supply until quiet .
Dip floured onion closed chain into batter and carefully drop them one by one in oil . Only fry one layer at a meter , flip them over with tongs when bottom is golden , about 2 proceedings per side . Drain on paper towels and sprinkle at once with extra salt if desired .
delight your copiousness of onions , garlic , leek , shallots and scallions , and keep them safe to revel for the month in advance . You wo n’t be drab you aim the effort to bear on the goodness of the harvest .
